Ingredients
For 8 people:
- 1 kg of white rice
- 16 cleaned crabs (preferably land crabs)
- 10 chives
- 2 large onions
- 5 tomatoes
- 6 limes
- 5 sprigs of parsley
- Salt
- Pepper
- Seeds and leaves of allspice
- 5 cloves
- 4 tablespoons of Colombo powder
- 2 peppers (the 2nd is not recommended if you don't like to eat spicy)
Preparation
Cooking of the crabs:
- After killing the crabs, wash them, brush and lemon.
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Place them in a bowl with the salt, grated onions, garlic, a chili and the juice of 2 lemons.
- Lightly crush the tongs so that the sauce penetrates them and cut off the ends.
- Remove the shell but keep the fat and the rest.
- In a pot, brown with oil, chives, chopped onions, and 3 crushed garlic cloves.
- Add the crab fat and the diced smoked brisket.
- Add the crabs and brown them for 10 minutes.
- Add the tomatoes and cook for 5 minutes.
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Add the spices, parsley, thyme, bay leaves and allspice.
- Simmer, covered, for 15 minutes.
- The sauce should be very thick.
- At the end of cooking, add the 2nd pepper (if you want to eat spicy) and the juice of the last lemon.
- Once the thick sauce and the crabs turn orange in color, it's ready!
Cooking of the rice:
- In another container, boil hot water and add salt to it.
- When the water boils add the rice so that the volume of water is twice that of the rice.
- Once the rice is cooked turn off the heat.